590 half half recipes

Treat yourself when dessert comes around with this rich and decadent cake that will have you hooked!

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Vegan French onion soup built on deeply caramelized onions, garlic, and tamari for rich umami depth. No beef broth needed, just patience and good browning for a soul-warming bowl.

Paper-thin, crispy lace cookies loaded with chocolate chips and chopped pecans. Just half a cup of flour lets the batter spread into delicate, golden wafers with lacey edges. Soft out of the oven, shatteringly crisp once cooled.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Easy and simple recipe that allows the venison loin to be the star.

A silky, boozy chiffon pie with a half cup of cognac folded into whipped cream and egg yolk custard, set in a graham cracker crust and garnished with shaved chocolate.

Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.

A delightful company dessert that can be made in advance. This banana cream cheesecake recipe hits all the right decadent notes.

Chewy walnut squares made with brown sugar, one egg, and just half a cup of flour. A no-butter bar cookie that stays soft in the center with a crackly top.

Toasted bagels topped with sweet roasted red bell peppers, caramelized red onions, and a smear of cream cheese. A quick open-faced breakfast or lunch ready in 40 minutes.

Orange apple pancakes start with a quick Bisquick batter brightened with orange zest and cinnamon, then get crowned with warm buttery apple wedges and pecans. An easy, cozy brunch in about half an hour.

Composed romaine and watercress salad plated over Belgian endive spears with a savory basil anchovy sauce. An elegant, restaurant-style first course.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Gingered apricot hand pies made from refrigerator biscuits filled with chopped dried apricots, dark brown sugar, and ground ginger. Quick, half-moon pastries crimped with a fork and baked golden. A shortcut dessert ready fast.